Here's how to cook tofu so good even tofu-haters might come around.
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese
The Best Roast Potatoes Ever
This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potat...
The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes
It takes just two short steps and 30 minutes to get excellent chicken chile verde from your pressure cooker!
Korean Fried Cauliflower (Vegan)
Korean Fried Cauliflower (Vegan) [and others: http://www.seriouseats.com/2013/02/the-vegan-experience-korean-fried-cauliflower.html?ref=obnetwork ]
Tonkotsu Raman Broth...Step by step how to by Serious Eats. This is not your college Ramen and you should be thankful it isn't...can't wait to spend a day making this!
The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
The Food Lab: Vegetables, Salt, and the Science of Perfect Gazpacho
The Science of Perfect Gazpacho #recipe #tomato #soup
The Serious Eats Guide to Shopping for Asian Noodles
The Serious Eats Guide to Shopping for Asian Noodles (China, Singapore, Japan, Korea, Vietnam, Thailand)
New Orleans-Style Red Beans and Rice
If you don't tend to think of rice and beans as a full meal, New Orleans red beans and rice may just be the dish that changes your mind. It's smoky, spicy, hearty, supremely comforting, and straightforward to make, too.